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Dark Cherry Chia Jam

15. August 2013|Martina|6

Fruit is generally not the most "keto-friendly" food. However, if it's used moderately with other nutritious meals, it can be included in every low-carb diet, even Atkins Induction.

This recipe doesn't require any pectin or other thickeners such as arrowroot powder. I used my favourite ingredient instead: chia seeds. They are almost zero-carb and low in calories. Add to your homemade jams and you will get a nice jelly texture. You can try this sweet cherry jam in yogurts, parfaits or even low-carb baked goods. It's also the main ingredient in my Dark Cherry Crunch Pie which is grain, sugar, egg and dairy free!

Preparation time:

 15 minutes   

Nutritional values (per serving, 1 tbsp / 20g / 0.7 oz):

Total Carbs2grams
Fiber0.57grams
Net Carbs1.5grams
Protein0.32grams
Fat0.36grams
of which Saturated0.03grams
Energy12.5kcal
Potassium21.5mg

Macronutrient ratio: Calories from carbs (56.5%), protein (12.3%), fat (31.2%)

Ingredients per jar (makes 22 servings, 440 g / 1 lb / 15.5 oz):

  • 2 ½ cups dark sweet cherries (250g / 8.8 oz)
  • 5 tbsp chia seeds (24g / 0.8 oz)
  • ½ tsp vanilla extract (~ 1 vanilla bean)
  • ½ lemon (only peel will be used)
  • ¼ cup Erythritol (non GMO) or other healthy low-carb sweetener from this list (40g / 1.4 oz)
  • 10-15 drops liquid Stevia extract (Clear / Vanilla)
  • 1 cup water (240 ml / 8.1 fl oz)

Note: The lemon zest is used only for brief cooking and does not add any nutritional value. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Wash and pit the cherries and place them in a small sauce pan with a cup of water.
  2. Slowly heat up and simmer for 8-10 minutes.
  3. Peel half of a lemon and place the peel into the sauce pan for about a minute or two.
    Note: Pell the lemon with a knife rather than using a zester, it will be easier to remove the peel using just a tablespoon.
  4. Don't leave the peel in the sauce pan for too long or the jam will get bitter.
  5. Open and scrape the vanilla bean and add the seeds into the mixture. Sweeten with Erythritol and stevia.
  6. Take off the heat, add chia seeds and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm.
  7. Mix before using.
  8. Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days.

Comments (6) -

Lucy Martin 8/15/2013 9:23:54 PM #
Lucy Martin

Loving it! I will make the jam this weekend... and maybe top an almond crust with it Smile

Reply

buttoni 8/16/2013 2:35:03 AM #
buttoni

This looks delicious!  My husband loves anything cherry.  I like chia jams and have made several now. I'll try this!

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KetoDiet 8/17/2013 12:40:55 AM #
KetoDiet

Thank you! Chia seeds are just amazing. I use them for making "puddings", jams or even low-carb muffins Smile

Reply

Nan 11/10/2013 11:18:19 AM #
Nan

Look yummy. I made a very similar cranberry version.

Reply

Martina @ KetoDiet 11/10/2013 12:33:38 PM #
Martina @ KetoDiet

Thank you, I love using chia seeds in jams!

Reply

Mary B. 1/10/2014 10:08:34 AM #
Mary B.

Thanks for sharing! I made the cherry crust pie you have on your blog and topped it with sour cream. HEAVEN!

Reply

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